Korean Roasted Sword Bean Tea
Quick answer
Jakdukong-cha is brewed from roasted sword beans, legumes three to four times larger than common beans, simmered with dried jujubes, fresh ginger, and a cinnamon stick fo...
What makes this special
- Large roasted sword beans create a deeper toasted grain aroma in this Jakdukong-cha herbal tea.
- Sword beans three to four times larger than regular beans develop deeper roasted grain aroma
- Spent beans can be re-brewed, making this one of the more economical grain teas
Key ingredients
Core cooking flow
- 1 Place 35g of roasted sword beans in a sieve and shake gently to remove dust...
- 2 Wash and peel 12g of fresh ginger, then slice it into thin 2mm pieces to ens...
- 3 Add 1200ml of water, prepared sword beans, jujubes, ginger, and 1 cinnamon s...
Jakdukong-cha is brewed from roasted sword beans, legumes three to four times larger than common beans, simmered with dried jujubes, fresh ginger, and a cinnamon stick for about twenty-five minutes. Roasting the sword beans until their surfaces brown develops a heavy, toasty grain aroma that forms the structural base of the tea. Ginger and cinnamon build warm spice notes on top of that roasted foundation, and the dried jujubes contribute a fruity sweetness that rounds off any astringency left by the legume. Honey is added at the very end to adjust sweetness rather than cooking it into the brew. Before roasting, the beans should be sorted for debris, rinsed, and dried completely so they toast evenly rather than steaming in residual moisture. Brewed beans can be steeped a second time for a lighter cup, making the ingredient economical. The tea contains no caffeine, which makes it suitable for drinking in the evening or on days when the stomach is unsettled.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Place 35g of roasted sword beans in a sieve and shake gently to remove dust, then wipe 20g of dried jujubes, halve them, and remove the pits for clean brewing.
- 2Control
Wash and peel 12g of fresh ginger, then slice it into thin 2mm pieces to ensure that the aromatic compounds can infuse into the water quickly and deeply during simmering.
- 3Control
Add 1200ml of water, prepared sword beans, jujubes, ginger, and 1 cinnamon stick to a large pot and heat over high heat until the mixture reaches a vigorous rolling boil.
- 4Control
Once boiling, immediately reduce the heat to low and simmer for 20 minutes to allow the roasted bean flavors and herbal aromas to become deeply concentrated in the tea liquid.
- 5Control
Turn off the heat and let the tea rest covered for 3 minutes to settle, then use a fine mesh sieve to filter out all the solids and pour the clear liquid.
- 6Finish
Stir in 2tbsp of honey until dissolved and serve the tea warm immediately, or allow it to cool to room temperature before refrigerating for a refreshing iced beverage option.
After the steps
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